Chile relleno casserole
Cooking Con Claudia · ♥ 7.2K likes · 113K views · 5 min video
Read about hot peppers (chiles) in the BrightCulinary Book
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Ingredients
Method
Techniques
- ½ tsp oregano
- 2 tsp salt
- ½ tsp black pepper
- ¾ tsp salt
- ½ tsp black pepper
- ½ tsp baking powder
- 20 oz cheese
- 6 whole chile poblanos
Roast six poblanos on a comal all around, then seal them in a ziplock bag to sweat.
- 4 whole roma tomatoes
- onion
- 3 whole chiles serranos or jalapeños
- 4 whole chiles de arbol
In a saucepan, cover four Roma tomatoes, a piece of onion, three serranos or jalapeños and four chiles de arbol with water; bring to a boil over high heat.
- water
- 2 cloves garlic cloves
Blend with two garlic cloves, oregano, salt, black pepper and a quarter cup of water until smooth.
- ¼ cup water
- oil
Heat a little oil in the saucepan over medium heat, add the salsa and bring to a simmer; taste for salt.
- 6 whole eggs
Separate six eggs; beat the whites 3 to 5 minutes until fluffy and they stay put when the bowl is turned over.
- ¼ cup milk or heavy cream
- ⅓ cup all-purpose flour
Mix the yolks with the milk or cream, salt, black pepper, baking powder and flour until combined; fold in the whites.
Preheat the oven to 350 degrees; lightly spray a baking dish with oil, sides included.
Layering the casserole
- oil
Spread half the egg batter, layer poblanos, half the cheese, more poblanos, the rest of the batter, and top with more cheese.